Preheat oven to 350 degrees.
Stir together in a large bowl:
2 cups flour
2 tsp baking soda
1 tsp salt
Add and stir until just combined:
2 cups buttermilk
¼ cup brown sugar
¼ cup honey
Add and stir just until well blended:
1 cup raisins or dried cranberries
½ cup pecans (or other nuts), toasted and chopped
½ cup roasted pumpkin seeds
¼ cup sesame seeds
¼ ground flaxseed (wheat germ also works)
2 tbsp parmesan cheese, grated
2 tbsp fresh rosemary, finely chopped (I used 2 tsp dried, crumbled)
Pour into two 8x4 inch greased loaf pans and bake at 350˚ for about 35 minutes, or until golden and springy to the touch.
Remove from pans and cool on a wire rack. The cooler the loaf, the easier it is to slice thinly. (Can be cooled overnight in the fridge.)
Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. (I put mine on parchment paper.) Each loaf makes 30-35 slices.
Bake at 350˚ for 10 minutes, then flip them over and bake 3-6 more minutes until crisp and deeply golden.
Remove and cool completely on a wire rack. Store in a cookie tin or freeze in sealed containers.